1 cup shredded cabbage
2 avocados, diced medium
1/4 cup olive oil
1/2 cup roughly chopped fresh cilantro
1 to 2 Tbsp chopped fresh chiles
1 Tbsp ground cumin
1/3 cup fresh lime juice
1 dozen 6 in. corn tortillas
3 slices fresh pineapple, peeled and cored

For the shrimp:
2 lb large shrimp, peeled and deveined, tails left on
3 Tbsp olive oil
kosher salt and pepper

1 cup shredded cabbage 2 avocados, diced medium 1/4 cup olive oil 1/2 cup roughly chopped fresh cilantro 1 to 2 Tbsp chopped fresh chiles 1 Tbsp ground cumin 1/3 cup fresh lime juice 1 dozen 6 in. corn tortillas 3 slices fresh pineapple, peeled and cored 2 lb large shrimp, peeled and deveined, tails left on 3 Tbsp olive oil

1. While the grill heats up, combine the cabbage and avocados in a large bowl. Next, place the olive oil, cilantro, chiles, cumin and lime juice in separate small containers.
2. Grill the tortillas for 30 seconds per side to heat, then put them aside; grill the pineapple until golden, 4 to 5 minutes per side. When the pineapple comes off the grill, cut into medium dice and put into the large bowl.
3. Thread the shrimp onto skewers, about 6 per skewer. Drizzle the shrimp with the olive oil and sprinkle them generously with the salt and pepper, then place them on the grill directly over the coals and cook until slightly charred and golden brown, about 3 to 4 minutes per side.
4. When the shrimp come off the grill, slide them off the skewers into the bowl with the cabbage mixture, add all the other prepped ingredients, and toss like crazy. Season to taste and serve with the grilled tortillas.